Our second and late planting of heirloom brandywine plants are healthier than anything we have growing at the farm and we were excited to prune off some big green tomatoes for members this week. Included in the weekly email is a recipe we can't wait to try for fried green tomatoes!

This week's share included a hug bunch of heirloom fennel, a tri-color bag of sweet/green bell peppers, heirloom brandywine and cherry tomatoes, a huge paper bag of purple and yellow beans, serrano and hungarian hot wax peppers, Easter Egg radishes, and a hug bunch of parsley.

This week's share:

Spotlight: Fennel & Green Tomatoes

Fennel

Throughout the season we have harvested fennel for our shares at different points in its development. When we included fennel in previous bags the crop was younger and smaller, but at its most tender point in growth. The fennel included this week is still tender and fresh, but its flavors are more defined since it has been growing a bit longer. Because this fennel's taste is stronger, the bulb will be a little less tender than its younger counterparts. Roasting fennel with other fresh veggies, or including it in a stir fry will give you the perfect opportunity to add some fennel taste to your "go-to" veggie dishes.

Fried Green Tomatoes

Yes, we are a farm that believes in healthy whole foods and eating as healthy as possible. However, we also believe in Fried Green Tomatoes every once in a while. Our green tomatoes have been grown from our heirloom Brandywine tomatoes and were picked for your frying pleasure.

2 Heat the oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.